BARBÁR


 

A blend of the best lots, our flagship wine. It delivers all the things we’re looking for in a great wine: intriguing, fascinating aromas, rich fruit, depth, strong character, individuality and exciting wholeness. 

The name ’Barbarian’ was inspired by a piano piece called Allegro Barbaro written by the preeminent Hungarian composer Béla Bartók. We are striving to achieve a similar level of individuality and an unmistakable style in our wine. We are proud of what we have achieved and hope that the parallel we have drawn is not just wishful thinking: the Bartókian primordial power is recognizable in our Barbár too.

Barbár is not made in every year. It is produced in those vintages only when grapes of optimal ripeness and perfect health are picked and the vinification provides wines of impeccable quality. Previous vintages are available in small quantities.

Merlot and Cabernet Franc grown on top of 'Porkoláb-völgy' and in the ’Gyöngyszem’ vineyard of 'Porkoláb-völgy'. For these plantations the cuttings were imported from France.

Tannat grown on 0.5 hectares in the ’Bati kereszt’ monopole vineyard and Kékfrankos from the higher altitude sections of 'Baranya-völgy' yielding refined, structured and complex grapes. In all plantations strict yield control with one bunch per shoot that is cca. 50-60 hl/ha depending on the vintage.

43% Cabernet Franc, Porkoláb-völgy
24% Merlot, Porkoláb-völgy
19% Tannat, Bati Kereszt
15% Kékfrankos, Baranya-völgy

Merlot and Cabernet Franc grown on top of Porkoláb-völgy and in the ’Gyöngyszem’ vineyrad of Porkoláb-völgy. For these plantations the cuttings were imported from France.

Tannat grown on 0.5 hectares in the ’Bati kereszt’ monopole vineyard and Kékfrankos from the higher altitude sections of Baranya-völgy yielding refined, structured and complex grapes. In all plantations strict yield control with one bunch per shoot that is cca. 50-60 hl/ha depending on the vintage.

35% Cabernet Franc, Porkoláb-völgy
29% Merlot, Porkoláb-völgy
25% Tannat, Bati Kereszt
11% Kékfrankos, Bati Kereszt

Merlot and Cabernet Franc grown on top of Porkoláb-völgy and in the ’Gyöngyszem dűlő’ of Porkoláb-völgy. For these plantations the cuttings were imported from France.

Tannat and Kékfrankos grown in the ’Bati kereszt’ monopole vineyard. In all plantations strict yield control with one bunch per shoot that is cca. 5-8 t/ha depending on the vintage.

The warm summer was followed by a very rainy autumn, which lead to plenty of hesitation, how (and if at all) to make Barbár. During aging we used an increased amount of new barrels, and at blending, Tannat played an important role.

38% Merlot
26% Cabernet Franc
24% Tannat
12% Kékfrankos

10.100 bottles were made.

Top 100 Hungarian Wines - Place No. 9.

2016 was the third year in succession with abundant precipitation and the number of degree days wasn’t high, though it wasn’t particularly low either. During the ripening period in the second half of September Szekszárd experienced a rainy spell but it wasn’t as bad as in 2015. Proper ripening was achieved but there was no danger of high alcohol. Overall it’s a balanced vintage with wines showing good ageing potential.

35% Cabernet Franc
31% Tannat
24% Merlot
11% Kékfrankos

All the grapes are picked at optimal ripeness and after manual sorting the different varieties are vinified separately. With twice a day pumping over the fermented grapes are gently pressed after 20-24 days.

Malolactic fermentation is done in tanks right after the fermentation and once this has been completed it is followed by ageing in barrels.

Merlot and Cabernet Franc lots are aged in 3 and 5 hl oak barrels (25-30% new), Tannat and Kékfrankos is aged in large barrels of 5 and 10 hl. These latter varieties are responsible for the fruit and vigour in the final blend of Barbár.

Blending is done after 12 months of ageing. This is a carefully structured process of a series of tastings and blendings and discussions until we arrive at the version deemed best. Bottling is done ahead of the next harvest and the wine goes through at least 5-6 months of ageing in bottle before it’s being released.

With ever growing determination we are trying to create a stock of properly aged bottles by setting aside a considerable proportion of the production in each vintage so that we can offer fully matured bottles for sale for discerning customers.

Production

14.140 bottles (750 ml)
266 Magnum bottles (1500 ml)

Alcohol14.00 %
Residual sugar1.0 g/l
Total acidity5.6 g/l
LicenceFOAR
ClosureArdeaSeal closures guarantee a consistent and uniform development in bottle with no risk of TCA.

2017 was an excellent vintage. The somewhat early flowering period was undisturbed and then it was followed by a warm summer with the right amount of rain. Harvest period was also warm and sunny with just a bit of rain. The grapes were impeccably healthy and ripe yielding wines of great body and rich flavours.

All the grapes are picked at optimal ripeness and after manual sorting the different varieties are vinified separately. With twice a day pumping over the fermented grapes are gently pressed after 20-24 days.

Malolactic fermentation is done in tanks right after the fermentation and once this has been completed it is followed by ageing in barrels.

Merlot and Cabernet Franc lots are aged in 300-liter oak barrels (20% first filled and another 50% second- and third-filled), Tannat and Kékfrankos is aged in large barrels of 5 and 10 hl. These latter varieties are responsible for the fruit and vigour in the final blend of Barbár.

Blending is done after 12 months of ageing. This is a carefully structured process of a series of tastings and blendings and discussions until we arrive at the version deemed best. Bottling is done ahead of the next harvest and the wine goes through at least 5-6 months of ageing in bottle before it’s being released.

With ever growing determination we are trying to create a stock of properly aged bottles by setting aside a considerable proportion of the production in each vintage so that we can offer fully matured bottles for sale for discerning customers.

VinAgora International Wine Contest - Grand Gold
Mondial du Vin, Bruxelles - Gold
Decanter World Wine Awards, London - Silver
Alcohol14.50 %
Residual sugar1.7 g/l
Total acidity5.4 g/l
LicenceGOXX
ClosureArdeaSeal closures guarantee a consistent and uniform development in bottle with no risk of TCA.
Total Production19.956 bottles (750 ml) 277 magnum bottles (1500 ml)

In 2018, the early flowering in late May was followed by a hot and dry summer. Thanks to rapid ripening, we started harvesting at a fast pace at the end of August. In Porkoláb-völgy, Merlot was harvested on 20 September and the Cabernet Franc plots between 3 and 10 October, fully ripe and in excellent health.

We think the wines of the 2018 vintage have layered, tight, concentrated flavours, with dried fruit, sweet spices and warmth on the nose. We consider it a vintage for long ageing.

All the grapes are picked at optimal ripeness and after manual sorting the different varieties are vinified separately. With twice a day pumping over the fermented grapes are gently pressed after 20-28 days.

Malolactic fermentation is done in tanks right after the fermentation and once this has been completed it is followed by ageing in barrels.

Merlot and Cabernet Franc lots are aged in 300-liter oak barrels (15% first filled and another 55% second- and third-filled), Tannat and Kékfrankos is aged in traditional barrels of 5 and 10 hl. These latter varieties are responsible for the fruit and vigour in the final blend of Barbár.

Blending is done after 12 months of ageing. This is a carefully structured process of a series of tastings and blendings and discussions until we arrive at the version deemed best. Bottling is done ahead of the next harvest and the wine goes through 14 months of ageing in bottle before it’s being released.

With ever growing determination we are trying to create a stock of properly aged bottles by setting aside a considerable proportion of the production in each vintage so that we can offer fully matured bottles for sale for discerning customers.

A Művelt Alkoholista »

Piquant, spicy (...). Black olives, violets, blueberries, plums, bay leaves, tobacco - a unique and varied fragrance. Barrel barely perceptible. Tasted, surprisingly good acidity, uncovered, juicy, not drying tannins. The core of the palate is sweet, but it's just the sweetness of the ripe fruit, it doesn't detract from the freshness. Long finish with cherry, plum and a touch of savoury tartness. A medium amount of high quality tannin, not astringent but not velvety or sweet either. The alcohol is not heating. (...) I like the style and think it will age nicely. The only question now is what the market will say to this.

Enjoy between 2021-2035
slightly chilled, preferably out of Bordeaux glasses.

Grape varietiesCabernet Franc, Merlot, Tannat, Kékfrankos
Alcohol14.50 %
Residual sugar2.2 g/l
Total acidity5.8 g/l
Total sulphur115 mg/l
Free sulphur27 mg/l
Allergenscontains sulfites, egg white
ClosureArdeaSeal closures guarantee a consistent and uniform development in bottle with no risk of TCA.
Total Production18.954 bottles (750 ml) and 317 magnums (1500 ml)